Storage and serving

Hams

If the piece is to be eaten quickly, we recommend starting with the "maza", or top of the leg, with the hoof pointing up. This is the juiciest and most marbled part of the ham and provides a more attractive cut.

If you do not plan to eat it relatively quickly, however, we recommend starting the cut at the babilla, or bottom of the leg, with the hoof facing down. This part of the ham is less marbled and has meat with a more intense flavor.

Charcuterie

Remove the plastic, cut the part you want to eat into thin slices and let sit at room temperature until the product recovers its aroma and flavor. Once opened, we recommend eating the product as soon as possible.

Pre-sliced and Hand-carved

Open the bag when it reaches room temperature. If you need to open it before, simply run it under warm water for a few seconds; the product will recover its characteristic aroma, texture, and taste, and slices can easily be handled.

We use own and third party cookies to provide a better experience and service, according to your browsing habits anonymously.If you continue browsing, we consider accepting its use. You can learn more at our Cookies Policy.